What are the fats and oils that make scones crumbly called?

The fats and oils that contribute to the crumbly texture of scones are primarily butter and sometimes additional fats like vegetable shortening or lard. Butter is favored for its rich flavor and ability to create a tender crumb by coating the flour particles, which limits gluten formation. The flaky texture is achieved by cutting the fat into the flour, allowing for steam to create layers during baking.